August Pledge (and The Best Damn Onions Ever)

by Susan on August 7, 2011

Has it really been three weeks since my last post? Rest assured, it’s not due to a lack of time spent in the kitchen or eating. Au contraire. The summer has been filled with so much sunshine and good eats that this here blog has suffered. That stops now. What’s the fun in trying recipes and snapping photos if they don’t get shared? Today commences my August Pledge to my dear eater and reader friends: I will post every day this week (Mon-Fri), followed by a weekly post until Labor Day. Yep – that’s right. My feet are to the fire. Let’s jump in with The Best Damn Onions Ever.

The Best Damn Onions Ever first rocked my taste buds over a decade ago, when a friend prepared them one summer evening in Lake Tahoe. I was oh-so-skeptical that a vidalia onion stuffed with butter and bouillon could live up to the level of deliciousness I was promised. I was oh-so-wrong.

These simple stunners are insanely easy to prep and cook, and anyone who tries them will love them. Their flavor is robust, but not overpowering. Their silky and slightly crunchy texture is perfection. They are a great side dish for steak and pork, but can truly complement any protein. (In the off chance we have leftovers, they have even made their way atop Sunday hot dogs.)

There’s still time to make them this summer and trust me, you’ll want to do it soon, so you can make them again. And again.

The Best Damn Onions Ever

vidalia onions (I usually get one less than the number of people eating)
unsalted butter
beef bouillon (I have used vegetable bouillon when serving vegetarians, but it definitely isn’t as flavorful)
bread for jus dipping

Peel onions and cut 1/4″ off the top and just enough of the bottom to get rid of the root. With a spoon, core out a hole in the onion. It doesn’t have to be too deep as you don’t want to break through the onion’s underside.

Stuff the core with a tablespoon of butter and half a bouillon cube. Wrap in foil.

Cook over medium-high heat on the grill for 35-45 minutes (they’re protected by the foil and hard to overcook). You can leave them in the foil until just before you’re ready to eat.

Unwrap them (careful – they’re hot!) in a bowl. Once all the onions are in the bowl. Cut them in quarters. Mix well.